Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach water/wiping cloth set-up was adequate. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
- Gloves - Use Limitation (repeated violation)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by installing a rear-door self closure door device.
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03/29/2016 | Follow-up | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. The bleach water/wiping cloth set-up was adequate. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Safe and Unadulterated*
Observation: A container of molded pealed garlic was observed in the walk-in cooler.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods were observed stored above non-raw foods in the walk-in cooler.
Correction: Store all raw foods below all other foods in the walk-in cooler.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Gloves - Use Limitation (repeated violation)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A working speed rack of chicken was observed stored directly on top on a half full trash can.
Correction: Protect food from miscellaneous sources of contamination.
- Thawing (repeated violation)
Observation: Improper methods used to thaw speed rack of chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Crab-meat, beef, bean sprouts & garlic/oil mixture was observed cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up on the following non-food contact surfaces: cold holding unit door handles, walk-in cooler storage racks, fan motor covers in the walk-in cooler & sides of equipment.
Correction: Provide a detailed cleaning of the above items.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by installing a rear-door self closure door device.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floor, walk-in cooler walls & ceiling with debris build-up.
Correction: Provide a detailed kitchen floor, walk-in cooler wall & ceiling cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Correction:
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03/15/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced beef & cooked chicken were found cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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12/02/2015 | Follow-up | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. An adequate chlorine residual was found after the sanitizing cycle in the dish machine. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. A food handler was observed dropping kitchen shears on the floor, picking them up & cutting an egg roll for service. Same food handler was observed dropping the rice noodle stainer on the floor & using it without adequate washing, rinsing & sanitizing.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about cleaning & sanitizing of utensils & food contact surfaces.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a hand-washing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Numerous raw foods were observed stored directly above ready to eat foods in the walk-in cooler.
Correction: Store all raw foods below all other foods in order to prevent cross contamination.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Thawing
Observation: Improper methods used to thaw pork.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Beef, sliced tomatoes & tofu were found cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Large press-wood board on top of the three vat sink & is not smooth, durable, non-absorbent & easily cleanable.
Correction: Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and non-absorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, grinder & the can opener blade.
Correction: Clean and sanitize these surfaces as needed.
- Non-Food Contact Surfaces
Observation: Debris build-up on the following non-food contact surfaces: handles on all cold holding units, storage racks, walk-in cooler storage racks, side of the hood system, ventilation covers & sides of the cooking equipment. Heavy ice build-up interior of the walk-in freezer.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Defrost walk-in cooler freezer as needed.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory
Observation: The kitchen hand-sink was blocked, preventing access by employees for easy hand-washing.
Correction: Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the container of dish detergent & the food container preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the kitchen hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times.
- Hand Drying Provision
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Debris build-up on the kitchen floor, wall & ceiling areas. Debris build-up on the walk-in cooler floor.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The kitchen hand-sink was unclean and not maintained.
Correction: Keep hand-washing facilities clean and maintained to encourage proper hand-washing.
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11/18/2015 | Routine | |
Complaint on 29-Jul-2015 :
After looking at Pho Saigon menu and investigating their invoices and food store in walking refrigerator, could not find prove that the food- that cause the complaint phone call- originated from this establishment. Because this restaurant does not offer food buffet style. Furthermore, they offer food a la carte and fruit or cabbage is not part of their menu and i could not find evidence that they store or purchase fruit or cabbage.I interview all employees and they corroborated this information as well.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate, rice noodles were found in the refrigerator at 82 F , cooling for 1 hour and 35 min.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) that are part of both make up tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood system.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Prep sink next to the handwashing sink is not sealed.
Correction: Seal sink equipment properly to the wall to avoid accumulation of dirt and grime behind it.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the grill and fry area. Light meter reading 5 candles of light.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Pests - Controlling Pests*
Observation: The refuse container that is not currently use by the operator but used by the neighbor business is harboring flies because of accumulation of water( top doors being left open). Operator has a refuse that was observed closed and properly maintained. Because of the proximity of the communal refuse to the outside door of the establishment , there is a potential of flies getting to the restaurant while receiving deliveries.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/30/2015 | Routine | |
Notes:
New cutting board for the sandwich unit have been ordered.
Discussed ice water bath as a cooling method for chicken and beef broth.
- Critical: Cooling* (repeated violation)
Observation: Beef broth cooked yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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03/20/2015 | Follow-up | |
Notes:
All critical violations have been discussed with PIC. They must be corrected within 10 days. All non-critical violations must be corrected within 30 day.
Data logger left overnight to monitor internal temperature of Walk-in Cooler.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) fish sauce (open containers) in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling*
Observation: Beef broth cooked yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Bean sprouts stored on the counter and all TCS in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cooking oil container, food processor, prep table.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen underneath equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/11/2015 | Routine | |
Restaurant representatives - add corrected or new information about Pho Saigon Garden, 12020 Southshore Pointe Rd, Midlothian, VA 23113 »